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Tomato Chutney

Keep this sweet and savory condiment on hand to use in the recipes on the next two pages or as an alternative to salsa or ketchup on sandwiches, vegetables, and appetizers.

This recipe goes with Chicken-Tomato Chutney Pizza, Bombay Curried Shrimp and Rice, Blackened Chicken Salad with Tomato Chutney

Oxmoor House JANUARY 2003

  • Yield: 3 cups (serving size: 1 tablespoon)
  • Cook time:30 Minutes
  • Prep time:6 Minutes


  • 4 (14.5-ounce) cans diced tomatoes, drained
  • 1 1/2 cups chopped onion (about 1 large)
  • 1/2 cup sugar
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon ground allspice


Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat. Cook, uncovered, 30 minutes or until mixture is reduced to 3 cups, stirring often.

Nutritional Information

Amount per serving
  • Calories: 14
  • Calories from fat: 1%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 3.6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 27mg
  • Calcium: 5mg

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Tomato Chutney recipe